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Creamy Crockpot Cream Cheese Mashed Potatoes

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These Crockpot Cream Cheese Mashed Potatoes are a faithful recreation of a beloved Southern diner’s signature side dish. Rich, tangy, and impossibly smooth, they free up your stove and your brain when hosting a crowd, and they stay warm for hours without losing their silky texture.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 8 ounces cream cheese, softened and cut into cubes
  • 1/2 cup unsalted butter, cut into cubes
  • 1 cup whole milk, warmed
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 cloves garlic, minced (optional)
  • 2 tablespoons fresh chives, chopped (for garnish, optional)
  • Extra butter pats (for serving, optional)
  • Paprika (for garnish, optional)

Instructions

  1. Prep the Potatoes: Peel all 5 pounds of Yukon Gold potatoes. Cut the potatoes into 1-inch chunks. Rinse the chunks in cold water to remove excess starch. Drain well.
  2. Layer in the Slow Cooker: Place the potato chunks in the slow cooker. Add the cubed cream cheese, cubed butter, minced garlic (if using), salt, and pepper. Do not add the milk yet. Give everything a gentle stir.
  3. Cook on Low: Cover the slow cooker and cook on low for 4 to 5 hours, or until the potatoes are fork-tender. Start checking at the 3.5-hour mark.
  4. Warm the Milk: About 10 minutes before the potatoes are done, warm the 1 cup of milk in a small saucepan or in the microwave until warm, not boiling.
  5. Mash and Mix: Once the potatoes are tender, turn off the slow cooker or switch it to the ‘warm’ setting. Use a potato masher or a hand mixer to mash the potatoes right in the slow cooker. If using a hand mixer, start on low speed. Slowly pour in the warm milk while mixing. Continue until smooth and creamy. Taste and adjust salt and pepper.
  6. Keep Warm Until Serving: Leave the mashed potatoes in the slow cooker on the ‘warm’ setting for up to 2 hours. Stir occasionally. If they thicken too much, stir in a splash of warm milk.
  7. Garnish and Serve: Just before serving, transfer the potatoes to a serving bowl or serve directly from the slow cooker. Top with chopped fresh chives, butter pats, and a sprinkle of paprika if desired.

Notes

Do not overcrowd the slow cooker; stick to 5 to 6 pounds of potatoes max. Room temperature cream cheese is crucial for smooth melting. Warm milk prevents gluey potatoes. Do not overmix if using a hand mixer. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot mashed potatoes, cream cheese mashed potatoes, slow cooker mashed potatoes, holiday side dish, Thanksgiving mashed potatoes, creamy mashed potatoes

Find it online: https://dinadishes.com/creamy-crockpot-cream-cheese-mashed-potatoes/